I made the Blueberry Bliss Cheesecake from Vegan Pie in the Sky. I actually made it twice. The first time, it seemed firm enough, the second time it was too soft - like eating it with a spoon seems more doable than with a fork.

I can only think of two things I did differently:

1) The first time I used 16 oz of soft tofu, the second time I only used about 3/4 of that since that's what the recipe calls for and the first time the filling filled the crust a little too much.

2) I used a frozen banana the second time, a fresh one the first time.

So why did it come out liquid-y this time? What should I do to firm it up?

Frozen bananas are way squishier than fresh, so I'd say that's a big issue. And obviously using 25% less tofu would make it softer too. If I were you I'd make it with the whole package of tofu and a fresh banana, and just fill with as much as you need, and eat the leftover separately!

_________________when you realise how perfect everything is, you will tilt you head back and laugh at the sky. -buddha

I use the tofu express. It has a different spring for silken tofu. It does squish a bit, but since it's going in the blender, that doesn't matter. Firm tofu doesn't get squished up.I honestly love that thing. I think I've saved hundreds of trees by not going through tons of paper towels everytime I need to get water out of tofu. Although it probably isn't anywhere near that amount. Anyway, that thing is awesome and saves a lot of time.

that's good to know about the tofu express, I'd seen it but thought it would just be junk. When I press tofu I use cloth kitchen towels, but then I have them hanging all over the kitchen to dry out. That gadget sounds much more appealing.